2. Make an outline drawing of the beef carcass. Label 

 the parts in the drawing. Number them according to their 

 importance from the butcher's standpoint. 



DIAGRAM OF BEEF CARCASS 

 Cuts of Beef: 



Hijidquarters : Round, loin, flank. 

 Forequarters : Rib, chuck, plate, and fore shank. 



Conclusion: What parts should be developed most? 

 Why?... 



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